Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens) Recipe

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Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens)
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Ingredients
13
Count
Nutrition
758
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag.
  2. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling.
  3. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes.
  4. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste.
  5. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.
  6. Copyright 2001 Television Food Network, G.P. All rights reserved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 757.76 Kcal (3173 kJ)
Calories from fat 552.65 Kcal
% Daily Value*
Total Fat 61.41g 94%
Cholesterol 45.58mg 15%
Sodium 70.69mg 3%
Potassium 736.34mg 16%
Total Carbs 39.72g 13%
Sugars 16.12g 64%
Dietary Fiber 9.57g 38%
Protein 24.56g 49%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 7%
Iron 3.5mg 20%
Calcium 237.2mg 24%
Amount Per 100 g
Calories 341.55 Kcal (1430 kJ)
Calories from fat 249.1 Kcal
% Daily Value*
Total Fat 27.68g 94%
Cholesterol 20.54mg 15%
Sodium 31.86mg 3%
Potassium 331.89mg 16%
Total Carbs 17.9g 13%
Sugars 7.27g 64%
Dietary Fiber 4.31g 38%
Protein 11.07g 49%
Vitamin C 1.5mg 6%
Vitamin A 0.1mg 7%
Iron 1.6mg 20%
Calcium 106.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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